Description
French Onion Pasta is a luxurious, one-pot comfort dish that transforms the deep, savory flavors of French onion soup into a creamy pasta. With caramelized onions, rich umami broth, herbs, and melted Gruyere and Parmesan cheeses, this cozy recipe is indulgent yet surprisingly easy to make with pantry staples.
Ingredients
For the Onions:
3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, thinly sliced into 1/8-inch rings
1/8 teaspoon salt
1/8 teaspoon black pepper
For the Sauce:
4 garlic cloves, minced
Pinch to 1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
5 1/2 cups water (or beef broth; omit bouillon if using broth)
1 (12 oz) can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, paste, or cubes)
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon black pepper
Add Last:
1 pound short-cut pasta (orecchiette, penne, shells, etc.)
5 oz freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese
Fresh parsley (optional, for garnish)
Instructions
- Caramelize the Onions:
- Heat olive oil and butter in a large Dutch oven over medium heat.
- Add sliced onions, salt, and pepper. Cook for 30–35 minutes, stirring occasionally, until deeply golden and soft.
- Adjust heat and add more butter/oil as needed to avoid burning.
- Build the Sauce:
- Stir in garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Cook for 30 seconds.
- Add half of the evaporated milk and all the water (or broth).
- Whisk cornstarch with the remaining evaporated milk and add to the pot.
- Stir in bouillon (if using), parsley, thyme, oregano, paprika, and black pepper.
- Bring the mixture to a boil.
- Cook the Pasta:
- Add pasta and reduce heat to medium-high.
- Simmer uncovered for 20–25 minutes, stirring often to prevent sticking and ensure even cooking.
- Add more water if needed. The sauce should be slightly loose when pasta finishes cooking.
- Finish with Cheese:
- Remove from heat. Stir in Gruyere, one handful at a time, until melted.
- Add Parmesan and stir until creamy.
- Taste and adjust seasoning with more salt or pepper if needed.
- Serve:
- Garnish with chopped fresh parsley (optional) and serve hot.
Notes
- Add cooked chicken, sausage, or beef for a heartier dish.
- Replace Gruyere with Swiss, Fontina, or white cheddar if preferred.
- Use vegetable broth and omit Worcestershire for a vegetarian version.
- Add a splash of cream at the end for extra richness.
- Deglaze onions with 1/4 cup white wine or sherry for added depth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: One-Pot
- Cuisine: French
